Next up: the Chunnel
and off the train into contemporary Paris
and after a short rest, we were ready for more food (blushes)
I've posted about our love for Apicius a few times
here's why
starter (after house cocktail and "pre-appetizers"
which vanished too fast to be photographed
lobster cocktail with lemon-y mousseline sauce,
poached egg, mousse of wild mushrooms
I of course restrained myself, had the white (warm) asparagus
with salad of minced green (cool) asparagus
it's Spring - this little lamb didn't run fast enough!
perfect accompaniment for roast lamb:
mashed (pureed) potatoes
ahhhh
I love these posts!
ReplyDeleteYou are eating well. I'm deeply jealous. Enjoy!!
ReplyDeleteNothing like really good lamb. Were we too full for dessert?...
ReplyDeleteThat asparagus looks scrumptious. Have a wonderful trip Fred!
ReplyDelete